Rigatoni Tomato Cream Pasta
Upgrade your pasta with homemade sauce
I eat pasta at least once a week. Why? Because it’s such a simple meal to throw together, especially on busy week nights when my time is crunched. However, I usually resort to store bought pasta because it’s simple. I always thought making your own homemade pasta was a process.
That’s not the case with this recipe. This pasta sauce will be ready just as the pasta is down cooking- it’s a win win. Not only is this pasta sauce easy to make, but it’s made with healthy and wholesome ingredients, no processed or funky ingredients that you can’t pronounce.
Ingredients to make Rigatoni Tomato Cream Pasta
This recipe consists of many of my favorite ingredients like onion, sun-dried tomatoes, full-fat coconut cream, fire roasted tomatoes, and Pinot Grigio. When combined with pasta and topped with delicious Parmesan cheese (if not non-dairy), this meal turns into a warm and cozy meal that can be enjoyed by all. Don’t worry, the alcohol is only a small amount and will be cooked out!
- coconut cream
- tomato paste
- crushed fire roasted tomatoes
- garlic powder
- black pepper
- onion powder
- minced garlic
- yellow onion
- pinot grigio
- sun-dried tomatoes
All of the kitchen tools you’ll need
This recipe calls for a large saucepan or deep dish skillet, measuring cups and spoons, and a few other items. You will need two pots- one for making the sauce and another one for boiling the pasta.
- large sauce pan/skillet
- measuring spoons
- wooden spoon or spatula
How to make Rigatoni Tomato Cream Pasta
This recipe begins by boiling the rigatoni pasta and then moves into creating the pasta sauce recipe by combining all ingredients together. All of the sauce ingredients simmer and mix together on the stove for an easy clean up! This recipe should take about 20-25 minutes to make. It’s quick, easy, and the perfect blend of sweet and savory.
First, start boiling water and cooking pasta according to directions. I used Rigatoni for this recipe, but feel free to use whichever pasta your prefer.
While the pasta is cooking, start to make the sauce by sautéing diced yellow onion with minced garlic in a small amount of avocado oil. I use avocado oil because the smoking point is higher, which means it can withstand high heats. Olive oil cannot and will burn, I personally can tell the difference because it tends to hurt my stomach, but this is totally your preference.
Once the onions are just about to start caramelizing, add in the crushed fire roasted tomatoes and mix well. Next, add in the coconut cream, tomato paste, and Pinto Grigio. I only use 1/4 cup for this recipe. Enough to add a bit of flavor but not too much where it’s over bearing.
Add in seasoning lasts and allow the sauce to simmer for 15-20 minutes, stirring occasionally.
Once the pasta is done cooking, reserve pasta water and add to pasta sauce. Drain the remainder of the pasta water and add the cooked pasta to the sauce. Mix until all the noodles are well coated with sauce.
Add in sun-dried tomatoes and then top with fresh basil. That’s it, very easy!